Romesco Sauce
Our version of this popular sauce is so good that you may end up eating it with a spoon, in fact it can be transformed into a tasty soup by thinning it with a flavorful stock.
Ingredients
Makes 1 quart
- ½ cup toasted almonds
- 1 cup Roan Mills breadcrumbs
- 2 cups roasted red pepper strips. Roast up a full sheet pan because they are great to have around for sandwiches, pasta sauces and antipasti platters.
- Juice from 1 lemon
- 2 cloves garlic, finely chopped
- Salt and pepper
- Flavorful stock to thin the sauce
Preparation
Prep: 10 min • Cook: 15 min • Ready in: 25 min
To toast almonds, place on sheet pan and leave them in a 350°F oven for about 8 minutes or until they smell fragrant.
To roast peppers, place them on broiler pan and broil on high until the skins blacken and blister, turn, using tongs, until they are roasted all around. Remove to a bowl and cover with plastic wrap to trap the steam from the hot peppers. Once they are cool enough to handle pull off the skin and stem and scrape out the seeds. Chop enough to make 2 cups and reserve the rest in a covered jar in the fridge. Roasted peppers can be used in sauces or sandwiches or stuffed with a savory filling and baked into a casserole.
Combine all the ingredients in a food processor and pulse into a sauce, adding some of the flavorful stock to achieve the desired texture. Depending on how you plan to use the sauce, the texture could be coarse or very smooth or thinned into soup.
Taste and adjust flavors with salt, pepper and olive oil as needed.
Recipe from the Kenter Canyon Farms test kitchen